Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Pork tenderloin with balsamic-cranberry sauce | wefacecook.com Pork tenderloin with balsamic-cranberry sauce | wefacecook.com


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 35 minutes
Totaltime: 55 minutes


  • 3 tablespoons butter
  • 2 8- to 10-ounce pork tenderloin
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh rosemary
  • 1 cup canned low-salt chicken broth
  • 3/4 cup canned whole berry cranberry sauce
  • 2 tablespoons balsamic vinegar


  • Preheat oven to 450 °F.
    Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
    Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
    Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
    Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note